Simmered Cumin Lamb & Rice

羊肉抓饭yáng ròu zhuā fàn


1 lb lamb loin (or beef loin)

1 cup jasmine / white rice

1 red / white onion

2 carrots

2 tbsp olive oil

1/2 tsp cumin seeds

(optional) 1/4 cup raisins

1 1/2 cups water

1/2 tsp salt

1/2 tsp ground black pepper

Prep Ingredients

  1. Wash rice in cold water and then soak in a bowl of cold water as you prep the other ingredients.

  2. Cut the lamb (or beef) into 1 inch cubes. If the meat has bone in it, cut chunks around the bone. Soak in another bowl of cold water.

  3. Dice onion. We do this by first slicing thin slices and then dicing each slice.

  4. Wash and peel carrots. Then cut in half lengthwise and then cut each half into half-moons.

  5. If you want a sweet tang of flavor, wash some raisins and give them a rough chop.

Cook Dish

  1. Strain the lamb meat.

  2. Heat a pan over medium-high heat.

  3. Add olive oil and cumin seeds. Let sit for 1 minute.

  4. Add lamb and a sprinkle of black pepper and salt.

  5. Stir and flip until there's not much liquid left in the pan.

  6. Add onions and carrots and continue to stir for 2-3 minutes.

  7. Add 1 cup cold water, cover the pan with a lid, turn the stove to medium heat, and let boil for 10 minutes.

  8. Strain the rice and spoon into the pan evenly.

  9. Add more water so that the rice is just covered by water.

  10. Once the pan is boiling again, cover the pan, turn the stove to medium-low heat, and let simmer for 15-20 minutes.

  11. Watch 15-20 minutes of YouTube videos while you wait.

  12. Check the pan after 15 minutes to see if there's still water. If there is, let simmer for another 5 minutes before checking again. If there isn't, turn off the stove.

  13. Optionally add the chopped raisins.

  14. Stir and gently flip the rice & lamb and veggies.

  15. Serve!